Pu-erh tea, a treasured gem from Yunnan Province in China, traces its origins back to the Han Dynasty (206 BC – 220 AD) and became particularly popular during the Tang Dynasty (618–907 AD). It was initially traded along the ancient Tea Horse Road, a network of trade routes connecting China with Tibet, Nepal, and India.

There are two types of Pu-erh tea: Sheng Pu-erh (raw or unfermented type) and Shou Pu-erh (ripe or post-fermented type). Sheng Pu-erh: This type is made from tea leaves that are dried and then naturally fermented over time. Sheng Pu-erh can age for decades, during which its flavor profile matures and evolves. Sheng Pu-erh is fresh, astringent, and slightly bitter when young, developing into smooth, mellow, and complex flavors with age, often with floral, and fruity notes. Shou Pu-erh: Introduced in the 1970s, Shou Pu-erh undergoes a controlled fermentation process to simulate the aging of Sheng Pu-erh. Shou Pu-erh is rich, smooth, and earthy, with a deep, dark color and notes of chocolate, wood, and sometimes a slight sweetness.

Additionally, It is also divided into two categories based on appearance: loose tea, and compressed tea. Loose tea refers to tea those leaves retain their original form and is easier to observe the appearance and color. Compressed tea can be classified into cake tea, ball tea and brick tea.

Akin to wine or other regionally specific foods and beverages, Pu-erh tea is a geographically indicated product. Unlike other teas and similar to wine, Pu-erh tea can be mellow and improve over time. If you are looking for a unique and flavorful tea with potential health benefits, then pu-erh tea is a great option to consider. The best Pu-erh teas are always available from smaller brands who can focus on quality rather than quantity.